Sourdough Breads

Stone Ground Flour (Unbleached GMO Free) 
Sourdough Culture, Yeast, Salt, Water. Unbleached Stoneground Flour. This means the flour is minimally processed, making it more nutritious.  The flour is naturally whitened over many months and all its nutrients and minerals are retained. Stoneground instead of mechanically milled means the entire nutrient packed bran and germ is included in the flour. This increases the fibre content of the breads, lowers the GI, helps to break down gluten strands and increase flavor. Sourdough takes the guilt out of eating bread, Lactic Acid Bacteria (LAB) occurs naturally in dough when it is left to ferment for several hours, this LAB modifies the gluten proteins in wheat so that they are no longer toxic to people with gluten sensitivities.